Chinese Scrambled Eggs (Cantonese Style)

Tutorial video

Ingredients (7)

• 4 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon light soy sauce
• 1 teaspoon Shaoxing cooking wine
• 1 teaspoon sesame oil
• 1/2 teaspoon chicken bouillon powder
• Pinch of white pepper

Nutrition (per serving)

Calories

280 kcal

Carbohydrate

2 g

Protein

24 g

Fat

26 g

Fiber

0 g

Sodium

800 mg

Calcium

100 mg

Potassium

200 mg

Iron

2 mg

Zinc

1 mg

Magnesium

20 mg

Cholesterol

372 mg

Instructions

• Beat the eggs thoroughly for at least 30 seconds until the mixture is uniform and slightly frothy.
• Heat a carbon‑steel wok or non‑stick skillet over medium‑high heat and add the vegetable oil, swirling to coat the surface.
• When the oil is shimmering, pour in the beaten eggs and let them sit untouched for a few seconds until the edges begin to set.
• Using a stainless‑steel spatula, gently stir the eggs, pushing the set portions toward the center while allowing the runny parts to flow outward.
• When the eggs are about three‑quarters cooked, drizzle in the light soy sauce, Shaoxing wine, sesame oil, chicken bouillon, and a pinch of white pepper; continue to fold gently.
• Cook for another 10‑15 seconds until the eggs are just set but still glossy and slightly runny—the hallmark of a two‑phase Cantonese scramble.
• Remove the wok from the heat, give one final gentle fold, and serve immediately while hot and silky.